标题：The Possibility of the Use of Active Soy Flour Instead of Sodium Stearoyl 2-Lactilate in the Toleration of Inactive-Defatted Soy Flour for Soy Fortified Bread II. Qualitative Properties of Bread
摘要：In this study, the possibility of the use of 1% active soy flour (ASF) instead of 0.5% Sodium Stearoyl 2-lactilate (SSL) in the toleration of inactive-defatted soy flour (DSF) at the levels of 0.3 and 6% which are acceptable for broad flavor on 70, 75 ad 80% extraction commercial flours from the same wheat mix for soy fortified bread, are searched. The summary of the statistical analysis of the data of the baking experiments are given below (P<0.05); The addition of 1% ASF and 3 and 6% DSF versus control, gave more bread yield and loaf volume and darker bread crust. Only 1% ASF showed an increase in specific volume. While the DSF addition increases the darkness of bread crumb, ASF supplied whiter crumb than the control. 0.5% SSL tolerated 6% DSF addition in crumb color but 1% ASF did not corrected the browning affect of 3% DSF entirely. It can be understood that 1% ASF can correct 1-2% DSF supplementation 1% ASF gave similar effect to those of SSL in crumb grain and softness positively but less than those of SSL, 1% ASF supplementation gave richer aromatic flavor than those of 3 and 6% DSF addition as total carbonyl compounds.
